1. Salads and Emulsions
Chapter 20

2. Bell Ringer March 16th, 2012
When you think of salads, what comes to mind?

3. Salad Defined
A single food or a mix of different foods accompanied or bound by a dressing
May contain:
Salad greens
Vegetables
Fruits
Grains
Nuts
Meats

4. Four Basic Types of Salad
Appetizer
Before the main entrée, Stimulates appetite (tangy)
Citrus salad, marinated vegetable salad
Side Salad
Served with main entrée
Complements the course & does not provide main protein
Italian garden salad and lasagna
Main Course
Contains adequate protein
Chef salad, seafood salad
Dessert
After the main meal
Sweet and smooth
Fluffy fruit salad, gelatin dessert salad
Four Basic Types of Salad

5. Salad Dressings Oil-Based (vinaigrette) Oil, vinegar, and seasonings
Separate easily
Mayonnaise
Oil, vinegar or lemon juice, seasonings, and eggs
Emulsion
Evenly blended mixture of two liquids that do not normally stay mixed

6. Emulsions Most common natural emulsifier is lecithin
lecithin is a phospholipid: has affinity for both fat and water
Found in egg yolk

8. Preparing Salad Greens
Iceberg lettuce
hit the core on the counter
Let water pour through
Leafy greens
Pull leaves away
Store them with a little moisture
Premixed salad greens
Look for washed or ready to eat

9. Assembling the salad may contain two or more of the following Base
Something that holds the whole salad
Arranged lettuce leaves, hollowed out grapefruit
Body
The salad itself, the main ingredients
Dressing
coating
garnish

10. Salads Tossed or mixed salads Arranged Salad Molded salads
Garden salad
Blend of greens and vegetables
tossed with dressing
Arranged Salad
Salad ingredients can be arranged in a number of patterns
Fresh fruits
Molded salads
Holds its shape
gelatin